Browsing 2022 by Issue Date

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  • Personalized nutrition and intelligent technologies for my wellbeing 
    SIMINIUC, Rodica; ȚURCANU, Dinu; REȘITCA, Vladislav; CHIRSANOVA, Aurica; POJAR, Daniela; CUJBA, Rodica (CORNELIUGROUP research-innovation Association, 2022)
    As a result of triggering of the obesogenic food style, resulting from the global adoption of the Western diet and the sedentary way of life, mankind is experiencing a nutritional transition. Noncommunicable diseases such ...
  • Intelligent system for monitoring vital parameters in children with special needs 
    DANILA, Victoria; BALAN, Stela; CURTEZA, Antonela; VÎRLAN, Marcel (CORNELIUGROUP research-innovation Association, 2022)
    The design of smart products consists of flat elements with minimal seams, which are safe and comfortable and at the same time monitor the state of health. The product provides information to medical staff and parents about ...
  • Contributions regarding nutritional eradication of gluten consumption diseases (2021-2023) 
    SIMINIUC, Rodica; ȚURCANU, Dinu (CORNELIUGROUP research-innovation Association, 2022)
    Today we are facing a rising epidemic of gluten-related disorders: celiac disease, herpetiform dermatitis and gluten ataxia, gluten allergy and gluten sensitivity. The project tends to solve a major problem, especially for ...
  • Antioxidant anthocyanin extract and obtaining process from waste yeast biomass from wine industry 
    CHISELIȚA, Oleg; CHISELIȚA, Natalia; TOFAN, Elena; BEȘLIU, Alina; EFREMOVA, Nadejda; SPRINCEAN, Ana; DANILIȘ, Marina (CORNELIUGROUP research-innovation Association, 2022)
    According to the invention, an anthocyanin extract is proposed, which is obtained by thawing the yeast biomass from winery waste, homogenizing the suspension and autolysis at +45˚C for 8 hours or autolysis at +45˚ C for 8 ...
  • Vertical shaft wind turbines with power control 
    BOSTAN, Viorel; BOSTAN, Ion; DULGHERU, Valeriu; GUȚU, Marin; RABEI, Ivan; BODNARIUC, Ion; CIOBANU, Oleg; CIOBANU, Radu (CORNELIUGROUP research-innovation Association, 2022)
    The invention relates to devices for converting wind energy into electricity, in particular to vertical axis wind turbines with power control. The problem solved by the invention consists in increasing the protection of ...
  • Production process and mannoprotein preparation obtained based on yeast biomass from the waste of the wine industry 
    BEȘLIU, Alina; CHISELIȚA, Natalia; CHISELIȚA, Oleg; EFREMOVA, Nadejda; TOFAN, Elena; SPRINCEAN, Ana; DANILIȘ, Marina (CORNELIUGROUP research-innovation Association, 2022)
    The production process according to the invention includes the use of yeast biomass from wine industry waste.
  • Medium for lyophilisation of fungal strains of the genus Trichoderma 
    SÎRBU, Tamara; TIMUŞ, Ion; GORINCIOI, Viorina; MOLDOVAN, Cristina; ŢURCAN, Olga; BOGDAN, Nina (CORNELIUGROUP research-innovation Association, 2022)
    The invention relates to biotechnology, namely to a medium for lyophilization of fungal strains of the genus Trichoderma and can be used for conservation and long-term storage of fungal strains.
  • Increasing the competitiveness of precessional transmissions by developing and capitalizing on the gear with "conforming" contact of the teeth 
    BOSTAN, Ion; BOSTAN, Viorel; VACULENCO, Maxim; BODNARIUC, Ion; DULGHERU, Valeriu; MAZURU, Sergiu; ȚOPA, Mihai; CIOBANU, Radu; CIOBANU, Oleg; TRIFAN, Nicolae; MALCOCI, Iulian; VENGHER, Dumitru; SCATICAILOV, Serghei; ODAINÂI, Valeriu; PAVELCO, Victor; BREGNOVA, Alina; MUNTEAN, Vasile (CORNELIUGROUP research-innovation Association, 2022)
    Creating contact between teeth with convex-concave geometry and small difference in curves. It was found that the absolute multiplicity of tooth engagement (100%) in compliance with the three defining conditions can occur ...
  • Medium for lyophilisation of fungal strains of the genus Aspergillus 
    SÎRBU, Tamara; TIMUŞ, Ion; GORINCIOI, Viorina; ŢURCAN, Olga; MOLDOVAN, Cristina (CORNELIUGROUP research-innovation Association, 2022)
    The invention relates to biotechnology, namely to a lyophilization medium of fungal strains of the genus Aspergillus which contains skimmed milk + 7% glucose +5 mg / l NP of Fe2O3 and can be used for the preservation and ...
  • Processes for spirulina biomass production - raw material for the development of antioxidant antibacterial and immunomodulating agents 
    RUDI, Ludmila; CHIRIAC, Tatiana; CEPOI, Liliana; RUDIC, Valeriu; DJUR, Svetlana; ZINICOVSCAIA, Inga; VALUȚA, Ana; MISCU, Vera; ROTARI, Ion; CEPOI, Anastasia; TAȘCĂ, Ion; IUSHIN, Nichita (CORNELIUGROUP research-innovation Association, 2022)
    The inventions refer to bionanotechnology, in particular to processes for biomass production of cyanobacterium Spirulina platensis. The proceedings provide the cultivation of Spirulina platensis using water soluble silver ...
  • Contactless strain measurement sensor based on amorphous ferromagnetic microwires 
    ZAPOROJAN, Sergiu; LARIN, Vladimir; TRONCIU, Vasile; MUNTEANU, Eugeniu; PAVEL, Victor; CHICU, Lilian (CORNELIUGROUP research-innovation Association, 2022)
    The contactless strain sensor consists of at least two segments of amorphous ferromagnetic microwires – a sensitive wire and at least one reference wire, mounted on a solid body. When an alternating magnetic field is ...
  • Plant for drying granulated products in a suspended layer 
    BERNIC, Mircea; ŢISLINSCAIA, Natalia; BALAN, Mihail; VIŞANU, Vitali; ŢURCANU, Dinu; MELENCIUC, Mihail; SANDU, Andrei-Victor (CORNELIUGROUP research-innovation Association, 2022)
    The invention relates to drying techniques, in particular to drying plants of granular products in suspended layer, and can be used in food industry enterprises, in laboratories and research centers.
  • Compositions and method for producing cozonac with spontaneous flora sourdough 
    SIMINIUC, Rodica; ȚURCANU, Dinu (CORNELIUGROUP research-innovation Association, 2022)
    Elaborating spontaneous flora sourdough powder from wheat flour or sorghum flour (Sorghum Oryzoidum), with a stable texture of the finished product, higher nutritional and sensory characteristics (especially for cozonac ...

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